Description

Cowboy Butter Chicken and Rice is a creamy, flavorful one-pan meal that features tender chicken breast pieces cooked to golden perfection and combined with fluffy butter-infused rice. The sauce, rich with cowboy butter, heavy cream, Dijon mustard, and Parmesan cheese, creates a luscious coating that elevates simple ingredients into a hearty and satisfying dish great for dinner.

Ingredients

Scale

For the Rice

2 tablespoons unsalted butter
1 small yellow onion, diced (about ½ cup)
2 teaspoons garlic, minced
1 ½ cups (277 g) long-grain white rice, uncooked
2 ¾ cups (22 ounces / 660 g) chicken broth

For the Chicken

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon extra virgin olive oil

For the Sauce

1 cup (238 g) heavy whipping cream, room temperature
1 teaspoon Dijon mustard
4 tablespoons cowboy butter
¼ cup (25 g) Parmesan cheese, freshly grated
Fresh parsley, chopped, for garnish
Lemon wedges, for serving (optional)

Instructions

Prepare the Rice: In a large saucepan with a tight-fitting lid over medium heat, melt the butter. Add the diced onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for 30 seconds. Then add the uncooked rice and stir to coat it evenly with the butter and aromatics, toasting it for 1 minute. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 18 minutes. Remove from heat and allow the rice to sit covered for an additional 5 minutes to finish cooking and absorb any remaining liquid. Fluff the rice gently with a fork and keep it covered to maintain warmth.
Season the Chicken: Meanwhile, pat the chicken pieces dry with paper towels to ensure proper browning. Season evenly with kosher salt, black pepper, and paprika to add flavor and a hint of smokiness.
Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook the chicken pieces for 5 to 6 minutes, flipping halfway through, until they develop a golden brown crust and reach an internal temperature of 165°F, indicating they are fully cooked. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
Make the Sauce: Reduce the skillet heat to medium-low. Add the heavy whipping cream and Dijon mustard to the pan, stirring to combine. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes until it slightly thickens. Then stir in the cowboy butter until completely melted and fully incorporated into the sauce. Add the freshly grated Parmesan cheese and continue to cook just until the sauce becomes smooth and creamy.
Combine Rice and Chicken: Add the cooked rice directly into the skillet with the sauce. Fold gently to coat the rice evenly with the creamy sauce. Then fold in the cooked chicken pieces, thoroughly combining all components. If the mixture seems too thick or dry, add a splash of warm chicken broth or extra cream to loosen it to your desired consistency.
Garnish and Serve: Garnish the finished dish with freshly chopped parsley for brightness and a pop of color. Serve immediately and finish with an optional squeeze of fresh lemon juice for added acidity and freshness that balances the richness of the dish.

Notes

If you don’t have cowboy butter on hand, a compound butter with garlic, herbs, and spices will work well as a substitute.
Make sure to cook chicken in batches if your skillet is small to avoid steaming instead of browning the chicken.
Use fresh Parmesan cheese for the best flavor in the sauce; pre-grated cheese can sometimes have additives that affect melting.
Adjust seasoning as needed after combining all ingredients, adding more salt or pepper to taste.
For a lighter variation, substitute half-and-half for heavy cream, though the sauce will be less rich.
Serve with lemon wedges to brighten the dish and add a touch of acidity.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Cowboy Butter Chicken and Rice, creamy chicken rice, one-pan chicken recipe, cowboy butter sauce, dinner recipe